Reviewer:

Sarah


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Reviewed: Jun. 20, 2008

Quick and easy. I rubbed the tenderloin with black pepper first to give it a bit of extra spice and then pan fried it quickly on all sides to seal in the juices. The sauce is great, just gave it a bit more key lime juice to tang it up a little.

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Reviewer:

mark


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Reviewed: Apr. 22, 2008

Delish!!!!

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Reviewer:

kimb

	Cooking Level: Expert
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Reviewed: Nov. 22, 2005

I made this for company on Sunday. I roasted a regular boneless loin of pork and just inserted slivers of garlic in it and seasoned it with Goya seasoning. Then I made the (which was sooo easy - prepared it in advance and just reheated it). I served the roast with a vegetable and both mashed potatoes and rice. I made regular gravy from the roast. So those who wanted the traditional roast pork with applesauce on the side and mashed potatoes and gravy were happy - and those that wanted to be adventuresome were happy. And some had both! It was a success. The sauce was really tasty - I found it a bit too sugary so I added some more chinese chili garlic sauce - next time I will just cut back a little on the sugar. Thank you submitter.

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Reviewer:

Aspiring Chef Rita

	Cooking Level: Intermediate Home Town: Woodside, New York, USA Living In: Linden, New Jersey, USA
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Pork Tenderloin with Hoisin-Raisin Sauce

Reviewer:

Sarah

Reviewer:

mark

Reviewer:

kimb

Reviewer:

Aspiring Chef Rita